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🍽️ Crispy Fried Asparagus with Ham and Herb Dip

661 kcal · 30 min · 4 servings

Ingredients

• 2 eggs
• salt
• pepper (from the mill)
• 1 kg asparagus
• 300 g cooked ham (thin slices, without fat rim)
• 5 tbsp flour
• 100 g breadcrumbs
• oil (for deep frying)
• 2 eggs
• 3 tbsp mayonnaise
• 150 g yogurt
• 4 tbsp crème fraîche
• 1 tbsp mustard
• 1 tbsp chervil
• 1 tbsp sorrel
• 1 tbsp watercress
• 1 tbsp parsley
• 1 tbsp borage
• 1 tbsp chervil
• 1 tbsp chives
• 3 tbsp lemon juice

Instructions

1. 1. Whisk the eggs in a deep plate and season with salt and pepper.
2. 2. Place the flour on a shallow plate.
3. 3. Place the breadcrumbs on a second shallow plate.
4. 4. Peel the asparagus and trim off the woody ends.
5. 5. Boil the asparagus in boiling water for about 18 minutes until tender-crisp.
6. 6. Lift the asparagus out of the water and let it drain.
7. 7. Let the asparagus cool down slightly.
8. 8. Wrap each asparagus spear in a slice of ham.
9. 9. Coat the wrapped spears first in the flour.
10. 10. Dip the floured spears next into the whisked eggs.
11. 11. Finally, coat the spears in the breadcrumbs.
12. 12. Heat plenty of oil in a large frying pan.
13. 13. Fry the asparagus spears in batches in the hot oil.
14. 14. Fry them for about 4 minutes until golden brown all over.
15. 15. Boil the eggs until hard-boiled.
16. 16. Peel the boiled eggs.
17. 17. Finely chop the peeled eggs.
18. 18. Mix the mayonnaise, yogurt, crème fraîche, and mustard in a bowl.
19. 19. Fold in the herbs and the chopped eggs into the sauce.
20. 20. Season the sauce with lemon juice, salt, and pepper.
21. 21. Taste the sauce and adjust seasoning if needed.
22. 22. Arrange the fried asparagus spears on plates.
23. 23. Serve the asparagus spears with the herb sauce.

Nutrition per serving

• kcal: 661
• Protein: 36 g · Fett/Fat: 38 g · Carbs: 43 g